Garlic cauliflower steaks with roast veg
Low Fat Spread
2 clove(s), crushed
2 tablespoons, finely chopped, plus extra to serve
½ zest(s) of 1, grated
¼ teaspoons, level, plus extra to garnish
1 whole, leaves removed
600 g, cut into 3cm cubes
Calorie controlled cooking spray
300 g, tenderstem
300 g, mixed, halved
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Mix the spread, garlic, parsley, lemon zest and chilli together in a small bowl until well combined and season well. Cut the cauliflower into 4 thick steaks and rub the spread all over them, then set aside.
- Put the potatoes in a single layer in a large roasting tin, mist with cooking spray and season to taste. Cook for 20 minutes, then add the broccoli and tomatoes, mist with more cooking spray and cook for a further 20 minutes.
- Meanwhile, put a large griddle pan over a medium heat. When hot, add the cauliflower steaks and cook for 10-15 minutes, turning once or twice, until tender and slightly charred – you may need to do this in batches. Serve with the roasted vegetables, garnished with the extra chopped parsley and a sprinkling of chilli powder.